I SUCK at Briskets

Remmy · Posted: May 04 2009 Post subject: I SUCK at Briskets

I've made over 15 briskets since I've had my smoker and not ONE of them has come out super tender like the briskets I've had down in Texas.

Today's case, for example, is a 4lb brisket and I've been cooking it at an average temp of 235F (lid) for 5hrs 15min already. Internal temperature of the brisket is now 143F. How is this even possible? The projected cooking time would be 4lbs * 1-1.5hrs @ 225F-240F...which would equal 4-6hrs of cooking time. Briskets are supposed to reach temps of 185F+. Mine never do, unless I force it into the oven for more than an hour at 350F. Even then, they still don't come out super tender. They'll come out too dry, if anything.

What's my problem here? Why don't my briskets reach a high internal temp after the recommended cooking time and temp?

I've read many threads about people smoking briskets and getting very high internal temps which leave them with awesome briskets.

And yes, I'm not in a good mood! Confused

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luckyduk · Posted: May 04 2009 Post subject:

I guess the first thing I would check is your grate temp. compared to your lid temp, sounds like you might not be cooking at what temp you think you are.
I check and recheck my temp probes and/or gauges regularly, I live by the motto "cook by temp/feel, not time!"

Just $.02 i thought of
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Oregon smoker · Posted: May 04 2009 Post subject:

i am only trying to help. are thermometers correct? have you tried bumping up your cooking temps? what are you cooking on? from another post it looks like a WSM, maybe one of the guys that uses that can give you some more helpful advice.

graybeard · Posted: May 04 2009 Post subject:

From the pic in your other post it looks like you are cooking a flat. How much fat was left on it?? I started with a couple flats when I first did brisket. Turned out like shoe leather!!! Thought I'd try a full packer and what a difference. I trim a little of the fat from the kernal and try to leave about a 1/4 inch on the fat cap. Do a mustard slather and apply the rub. Cook with the fat cap up about 235-250 and have much better success. I don't turn or fool with it until it reads about 190, then I brush on some thinned sauce and let it go until 195-200. Pill and wrap in foil and into a cold oven for a couple hours. The packers I have done have turned out nice and moist and fork tender.

Don't know if it will help or not, just what has worked for the way I like them.

Oregon smoker · Posted: May 04 2009 Post subject:

Brian in Maine · BBQ Fan Joined: 05 Sep 2006 Posts: 255

If you are cooking on a WSM, and your lid temp is 235*, your grate temp is about 220*. I cook on WSMS, and I try to keep my grate temp about 250*. I keep it in the smoke (fat cap down to act as a shield to keep it from drying out) until about 165* internal. I then wrap in foil, (with 1/4 cup of liquid) and continue cooking to 190* - 195* internal, and pull it when a probe slides in with no resistance. I then wrap in towels, and let it rest for at least an hour.I hope this helps. Brian

PS When I cook brisket, it is always flats, as I haven't found a source for packers locally.

smokemymeat · Newbie Joined: 27 Apr 2009 Posts: 34 Location: Laurel, Md

I have done fulls and flats. full is ALWAYS better because the fat flavors the meat and also seems to be easier to balance temp and time...just my thoughts
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Remmy · Posted: May 04 2009 Post subject:

I just pulled the brisket after 7.5hrs on the WSM. Internal temp was at exactly 160F. I just put the oven on and put the foiled brisket in for a bit.

My grate temp is always roughly 15F less than my lid temp.

Embarassed

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k.a.m. · Posted: May 04 2009 Post subject:

Remmy, I have never done flats always whole packers. But I would re-check my thermometers and make sure the grate is Reading at or around 225�, on my WSM the probe I put in the exhaust is 25� hotter than my grate, and I check them before every cook. I know you took this one off but have you ever just let one go for some more time to see if it would start to climb in the internal temp?

Remmy · Posted: May 04 2009 Post subject:

Brian in Maine · BBQ Fan Joined: 05 Sep 2006 Posts: 255

Looks like you have nothing to complain about there. I just finished supper, and you've made me hungry. Brian

Alien BBQ · Posted: May 04 2009 Post subject:

If you are going to cook small flats then I suggest an injection of EVOO and Jack to help things out. ORRRRRRRRRRRRR go by the meat marker and get fat trimmings to lay on top while it cooks. I like the EVOO better but the second will help in a pinch. When I cook briskets, I always do a full packer in the 14 - 22 lb range.
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Remmy · Posted: May 04 2009 Post subject:

I've never cooked a brisket more than 7lbs. I always ask for a 1/4" fat cap left on top of the brisket. I go to the same butcher for it, so he cuts it nicely every time.
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k.a.m. · Posted: May 04 2009 Post subject:

Remmy, like Brian said. Hard to complain about the outcome there my friend Very Happy

that brisket looks awesome, real nice bark, nice ring and sliced up nice. Nicely done Smile

Reggae Q · Posted: May 04 2009 Post subject:

Unless I missed someones post, my first guess would be such a small brisket. On top of if, I would see how finely it's been trimmed.

I'm by no means a brisket expert but I've had good success but the above two things stand out.

I took anothers recommendation and I foil at 160-165 with a 1/2-1 cup of butter and take to 195ish.

allsmokenofire · Posted: May 04 2009 Post subject:

I'm glad the brisket worked out. Based on the pics(which look great, BTW), I'd say the internal temp was higher than 180*.

I'd check the calibration on your meat probe(boiling water test will get you close enough) and see if it might be off by 10-20*. Once you get the hang of it, you'll start cooking by how the brisket feels when you slide the probe in vs. a final temp.
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barnburner180 · Posted: May 04 2009 Post subject:

Limp Brisket · Posted: May 04 2009 Post subject:

Cook a packer every now and then, when you trim the fat from one, save it. Put the fat from the trimmed packer in a small aluminum pan with holes poked in the bottom of it, the next time you cook a flat place the pan above it. The fat will render and drip onto the brisket flat keeping it moist.

That being said, packers are all I will cook.
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Johnny V · Posted: May 04 2009 Post subject:

that is a very nice looking brisket! Great color. I do a bunch of briskets and have to say Im with allsmoke on the fact that it looks like it was hotter than 180. If I had to guess I would say 195-205. Looks like you had a great dinner! Smile

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Oregon smoker · Posted: May 04 2009 Post subject:

pics look good. and i would say that the piece of meat went to something over *200. i will get crumbly ends from time to time just cause the meat isnt even, but usually you get the fall apart effect when you go over *205.